Description
A creamy and savory Garlic Miso Mushroom Pasta that combines the umami richness of white miso paste with sautéed mushrooms, garlic, and a luscious Parmesan cream sauce. This easy-to-make pasta dish delivers deep flavors with minimal ingredients, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fettuccine (any long pasta works)
Sauce
- 4 cloves fresh garlic, minced
- 3 tbsp white miso paste
- 8 oz button or cremini mushrooms, sliced thick
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 2 tbsp extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 8-10 minutes or according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook without overcrowding the pan for about 5 minutes until they turn golden brown and tender.
- Make Sauce: Add the minced garlic to the pan with mushrooms and sauté briefly until fragrant. Stir in the white miso paste, heavy cream, and reserved pasta water. Simmer the sauce for about 3 minutes, allowing it to thicken slightly.
- Toss and Serve: Add the drained pasta into the sauce. Toss thoroughly to coat the pasta evenly. Sprinkle the grated Parmesan cheese over the pasta and toss again briefly. Season with salt and pepper to taste. Serve immediately while hot.
Notes
- Use any long pasta such as spaghetti or fettuccine for best results.
- Reserve pasta water to adjust the sauce consistency as needed.
- Do not overcrowd mushrooms when cooking to ensure they brown properly.
- Adjust salt carefully as miso paste and Parmesan are naturally salty.
- For a vegan version, substitute heavy cream with coconut cream and Parmesan with a vegan cheese alternative.
